Cornhole Champion
Makes 1 serving
Ingredients
- Chile pepper and lime seasoning*
- 2 ounces Spicy Corn Vodka
- ¾ ounce fresh lemon juice
- 1 teaspoon honey syrup (see note)
- 2 ounces sparkling water
- Garnish: fresh cilantro
Spicy Corn Vodka
- 3 ears corn, shucked
- 1 (750-ml) bottle vodka
- 2 jalapeños, stemmed and halved
Instructions
- Wipe the rim of a collins glass with a wet towel, and dip in chile pepper and lime seasoning. Carefully fill glass with ice; add Spicy Corn Vodka, lemon juice, and honey syrup. Top with sparkling water, and garnish with cilantro, if desired.
Spicy Corn Vodka
- Preheat a grill to high heat (400° to 450°).
- Grill corn, turning occasionally, until charred. Let cool enough to handle.
- Using a knife, cut corn kernels from cobs, reserving cobs.
- In a 64-ounce jar, combine corn kernels, cobs, vodka, and jalapeños. Cover and refrigerate for 3 days.
- Discard cobs. Strain vodka mixture through a fine-mesh sieve into a clean bottle, discarding solids. Cover and refrigerate for up to 1 week.
Notes
*We used Tajín.
Note: Make a honey syrup by combining equal parts honey and boiling water. Stir until dissolved. Cover and refrigerate up to 1 week.
Note: Make a honey syrup by combining equal parts honey and boiling water. Stir until dissolved. Cover and refrigerate up to 1 week.
